Orzo and Spinach-Stuffed Eggplant Recipe

Orzo And Spinach-Stuffed Eggplant Recipe

Ingredients

Makes 4 servings

• 2 medium eggplants, halved lengthwise
• 1/2 cup orzo
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• salt and freshly ground black pepper
• 3 cups fresh baby spinach
• 1/2 cup toasted pine nuts

Method

1. Use a small sharp knife to cut a 1/4-inch-thick perimeter inside each eggplant half, then scoop out the flesh, leaving the shell intact
2. Chop the flesh and set aside
3. Steam the eggplant shells until softened, about 7 minutes
4. Set aside to cool
5. In a pot of salted boiling water, cook the orzo until just tender, about 5 minutes
6. Drain and set aside
7. Preheat the oven to 375°F
8. Lightly oil a 9 x 13-inch baking pan and set aside
9. In a large skillet, heat the oil over medium heat
10. Add the garlic, chopped eggplant, oregano and salt and pepper to taste
11. Cover and cook until the eggplant is tender, about 10 minutes
12. Stir in the spinach and cover and cook until the spinach is wilted, about 5 minutes
13. Remove from the heat and stir in the cooked orzo and the pine nuts
14. Taste, adjusting seasonings if necessary
15. Divide the stuffing mixture among the eggplant shells and transfer to the prepared baking pan, stuffing side up
16. Cover with foil and bake until hot and tender, about 30 minutes
17. Serve immediately

Full List of Dinner Recipes
Full List of Stuffed-Eggplant Recipes